Bone Marrow Beef Tartare
Bone marrow beef tartare is a re-constructed classic French favorite, made with prime beef, shallot, caper, anchovy and salt cured egg.
Giant Crab Cake
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
Snail Porridge
Snail porridge is a delicious and novel way to enjoy escargot, inspired by Heston Blumenthal and the team at The Fat Duck.
Foie Gras With Apple Compote
Seared fois gras with apple compote is far tastier than the other primary French food groups. Wouldn’t you agree?
Artichoke Dip with Green Chiles
Artichoke Dip is the perfect snack for entertaining, or for a quiet evening binging your favorite TV series. Customize it to suit your taste!
Palm Cakes
If you’re a carnivore these amazingly delicious palm cakes will make you re-think everything about vegetarian dishes and have you coming back for more!
Seared Scallop On Pea Puree
Seared scallop on pea puree is a delicious appetizer that makes a beautiful presentation – then exceeds your expectation for flavor!
Oysters Bienville
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Coquille St Jacques
Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.
Morel Mushroom Cream Sauce and Puff Pastry
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Rolled Oysters
Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Shrimp Ceviche
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!